• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Cookbook
  • About Chelsea
    • Contact
    • Work With Me
  • Recipe Index
  • Self-Publishing Resources
  • Sous Vide School

A Duck's Oven logo

You are here: Home / Recipes / Sweet Pickled Beets

Posted on December 2, 2015 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Sweet Pickled Beets

Jump to Recipe·Print Recipe

Sweet Pickled Beets from A Duck's Oven. These beets are the perfect addition to any appetizer tray and they make a great gift!

In my wise old twenty five years of age, I’ve discovered that I like a lot more things than I thought I did when I was younger. Apparently when I was really little, I thought I didn’t like salmon, and only crazy people don’t like salmon. Especially when it was caught that day by your father. I’ve thought I didn’t like most vegetables (most children and teenagers think this, though, right?), any toppings on my pizza except pepperoni, black coffee (four cups deep already this morning), and most certainly not anything pickled. I was very silly.

At around the age of twenty three, Husband and I discovered our new splurge dinner which has almost replaced pizza, something we fondly call “meat and cheese dinner”. It usually consists of bread, a couple of different cured meats, a few different funky cheeses, fruit, and something pickled. Even though it’s essentially the same ingredients as pizza, you somehow feel much more grown up eating it and even hate yourself a little less if you far exceed what would be an acceptable amount of food to consume.

Sweet Pickled Beets from A Duck's Oven. These beets are the perfect addition to any appetizer tray and they make a great gift!

Do you know what this dinner does not have on pizza, though? It’s expensive. Every individual piece of it. It was consistently shocking to me that the pickled vegetables were so expensive! It’s typically just spices, some kind of vinegar, and vegetables. Vinegar and veggies are plenty cheap on their own, so why does the combination amount to this cost?!

Solution: pickle my own veggies! I stumbled across this recipe for pickled beets in a recent issue of Food and Wine Magazine and was super excited to make it. They were shockingly easy. I did a mix of yellow and red beets and started by peeling, slicing, and roasting them for about 30 minutes. Then I simmered apple cider vinegar, sugar, bay leaves, cloves, caraway seeds, and pepper for the pickling liquid. Add the beets and pickling liquid to a couple of mason jars and refrigerate over night! That’s it.

Sweet Pickled Beets from A Duck's Oven. These beets are the perfect addition to any appetizer tray and they make a great gift!

These pickled beets make an excellent addition to a holiday appetizer spread or even as a gift to the right person. They’re just the right amount of sweet and vinegary and so much more cheaper than any store bought pickled veggies!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Pickled Beets

  • Author: Chelsea Cole
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 2 Large Mason Jars 1x
  • Category: Appetizer
Print
Pin

Scale

Ingredients

  • 3 pounds medium sized beets (you can use golden, red, or a mix)
  • Kosher salt
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 3 bay leaves
  • 1 2-inch cinnamon stick
  • 2 tsp black peppercorns
  • 3/4 tsp cloves
  • 1/4 tsp caraway seeds (optional)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Peel and slice beets into large matchsticks (about 1/2 inch wide). Add beets to a large, rimmed baking sheet and pour one cup of water and a generous pinch of salt over the top. Bake for 30 minutes.
  3. While the beets are cooking, combine all remaining ingredients in a medium saucepan. Bring to a boil and reduce to a simmer over low heat. Simmer for 12-15 minutes.
  4. Once beets are cool enough to handle, add them to two large mason jars. Pour pickling liquid over the beets. Let cool until room temperature, then put on lids and refrigerate.
  5. Refrigerate beets overnight before serving.

Did you make this recipe?

Tag @aducksoven on Instagram

 

Filed Under: Appetizers, Easy, Healthy, Holidays, Snacks, Veggies

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, it would mean the world if you gave it a star rating and review as a comment! Star ratings help people discover my recipes when searching.

Thank you for your support,
Chelsea

Primary Sidebar

Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!

Learn More
Get my sous vide 101 guide
  • What's for dinner?

  • Recipe Type

  • Ingredients

  • Healthy

  • Technique

Footer

  • Blog
  • Recipe Index
  • Travel
  • About Chelsea
  • A Duck’s Oven Privacy Policy
  • Contact

Exclusive Member of Mediavine Food

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 A Duck's Oven on the Brunch Pro Theme